Great Fall Recipes

Butterenut Squash
Serves 6–8
Ingredients

* 4½ lbs butternut squash
* 3 tablespoons olive oil
* 6 stalks fresh thyme or ½ teaspoon dried thyme
* 1 cup pecans
* 1 cup crumbled Roquefort or other blue cheese
Preheat the oven to 425°F.

Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don’t need to be precise, just keep the pieces uniformly small.

Place in roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can’t get any fresh thyme, sprinkle over dried. Roast in the oven for 45 minutes or until tender.

Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently. Enjoy!
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Apple Pie w/Cheddar
Serves 8 to 10.
Ingredients

* 2 recipes Pie Dough, made with lard (see Basics, page 346)
* 9 cups sliced apples, such as Greening, Cortland, Winesap, or other hard cooking apples (8 to 10 apples)Juice of 1 lemon
* 1/3 cup of sugar
* ½ teaspoon cinnamon
* 1½ teaspoons quick cooking tapioca (if apples are very juicy)
* 3 tablespoons unsalted butter, cut into bits
* 1 egg yolk beaten with 2 tablespoons cold water, for egg wash
* Cheddar cheese, sliced.

Preheat the oven to 425°
Prepare the pie dough and line a 10-inch deep dish pie pan with half the dough.
Peel and core the apples and slice into eighths.
In a bowl, toss the apples with the lemon juice, sugar and cinnamon. Stir in the tapioca.
Turn the filling into the pie pan and dot with butter.
Roll out the remaining dough into a circle. Moisten the edges of the pie crust with water and set the top crust in place. Seal and crimp.
Brush the crust evenly with the egg wash.
Cut vents in the top crust by inserting a paring knife ¼ inch through the dough.
Bake in the center of the oven for 20 minutes.
Reduce the heat to 350° and continue baking for 45 minutes more.
Cool for 1 hour before serving.
Serve with cheddar cheese.
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Tuscan Bean Soup with Prosciutto and Grated Parmisian
Serves 4
* 4 15-ounce cans creamy beans (such as giant white beans, borlotti beans, or cannellini beans), not drained (about 6 cups)
* 6 large garlic cloves, grated or minced (about 2 tablespoons)
* 3 teaspoons kosher salt
* 2 teaspoons fresh thyme leaves
* 4 large fresh basil leaves
* 2 cups shredded Napa cabbage (about ¼ head)
* High-quality extra virgin olive oil, for drizzling
* Parmigiano-Reggiano wedge, for grating
* 4 thin slices prosciutto (about 2 ounces)

Combine the beans and their liquid with the garlic, salt, thyme, basil, and 2 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes to meld the flavors. Remove about 1½ cups of the beans, returning any garlic or basil to the saucepan. Use an immersion blender to purée the remaining beans in the pot until smooth. (Alternatively, let the soup cool slightly then transfer it to a blender or food processor and purée, holding the lid down tight so the hot liquid doesn't splatter out.) Stir in the reserved beans and cabbage and thin the soup with water if necessary. Cook the soup over medium heat until the cabbage wilts and is slightly tender, about 5 minutes.

Divide the soup evenly among four large soup plates or bowls, filling them to just below the rim. Drizzle each serving with high-quality olive oil and grate a thin layer of Parmesan cheese over them. Tear one slice of the prosciutto into a few pieces and rumple the pieces onto one bowl of soup; repeat with the remaining prosciutto slices.
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Turkey and Stuffing for 2 People

* 2 teaspoons extra-virgin olive oil, divided
* 2 teaspoons butter, divided
* 1 small shallot, chopped
* 1 stalk celery, chopped
* 1/2 teaspoon dried rubbed sage
* 1/2 teaspoon dried thyme
* 2 3- to 4-ounce skinless turkey breast cutlets
* 1 day-old low-fat corn muffin (5-6 ounces), crumbled, or 4 slices stale whole-wheat bread, crusts removed, torn into bite-size pieces
* 2 tablespoons plus 1/4 cup reduced-sodium chicken broth
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 1/4 cup dry vermouth or dry white wine

1. Preheat oven to 375 degrees F.

2. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes.

3. Meanwhile, place cutlets between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet.

4. Add muffin crumbles (or bread) to the celery mixture. Stir in 2 tablespoons broth, salt and pepper. Place half the stuffing mixture in the middle of one of the pounded cutlets; compress the stuffing into a log. Fold and roll the meat over the stuffing. Tie in three places with kitchen string. Repeat with the remaining stuffing and the second cutlet.

5. Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a medium ovenproof skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.

6. Transfer the skillet to the oven and bake until the turkey is cooked through, about 20 minutes. Transfer the rolls to a serving plate; tent with foil to keep warm.

7. Return the skillet to medium-high heat (take care, the handle will still be hot); add vermouth (or wine). Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly. Remove the string from the turkey; cut into 1/2-inch-thick slices, if desired, and spoon half the sauce over each portion. Serve warm.

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
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Scalloped Potatoes

* 3 lbs eastern potayoes
* 1 large onion
* 3 tbs butter
* 1 1/2 cup whole milk
* 3 tbs flour
* 1/2 tsp blach pepper
* 1/2 cup grated chedder cheese
* 1/4 tsp salt

Peel potatoes and slice 1/16 inch thick.
peel onion and slice i/16 inch thick
prepare cream sauce, mix butter,milk, flour, salt pepper and chedder cheese in bowl
layer potatoes,onions and top with cream sause in oven safe casserole dish layer ba layer untik ful.
bake in oven at 325 degrees for 1 1/2 hours until golden brown on top, Serve hot.
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Rosemary & Garlic Crusted Pork Loin w/Butternut Squash

* 3 tablespoons chopped fresh rosemary or 1 tablespoon dried
* 4 cloves garlic, minced
* 1 teaspoon kosher salt, divided
* 1/2 teaspoon freshly ground pepper, plus more to taste
* 1 2-pound boneless center-cut pork loin roast, trimmed
* 1 1/2 pounds small Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
* 4 teaspoons extra-virgin olive oil, divided
* 1 pound butternut squash, peeled, seeded and cut into 1-inch cubes
* 1/2 cup port or prune juice
* 1/2 cup reduced-sodium chicken broth

1. Preheat oven to 400°F.
2. Combine rosemary, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper in a mortar and crush with the pestle to form a paste. (Alternatively, finely chop the ingredients together on a cutting board.)
3. Coat a large roasting pan with cooking spray. Place pork in the pan and rub the rosemary mixture all over it. Toss potatoes with 2 teaspoons oil and 1/4 teaspoon salt in a medium bowl; scatter along one side of the pork.
4. Roast the pork and potatoes for 30 minutes. Meanwhile, toss squash with the remaining 2 teaspoons oil, 1/4 teaspoon salt and pepper in a medium bowl.
5. Remove the roasting pan from the oven. Carefully turn the pork over. Scatter the squash along the other side of the pork.
6. Roast the pork until an instant-read thermometer inserted in the center registers 155°F, 30 to 40 minutes more. Transfer the pork to a carving board; tent with foil and let stand for 10 to 15 minutes. If the vegetables are tender, transfer them to a bowl, cover and keep them warm. If not, continue roasting until they are browned and tender, 10 to 15 minutes more.
7. After removing the vegetables, place the roasting pan over medium heat and add port (or prune juice); bring to a boil, stirring to scrape up any browned bits. Simmer for 2 minutes. Add broth and bring to a simmer. Simmer for a few minutes to intensify the flavor. Add any juices that have accumulated on the carving board.
8. To serve, cut the strings from the pork and carve. Serve with the roasted vegetables and pan sauce.
By placing the potatoes along one side of the roast and the squash along the other, you have the flexibility of removing one of the vegetables if it is done before the other.
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